2 T. reduced sodium soy sauce
2 tsp. grated peeled gingerroot
1/2 tsp. packed light brown sugar
1/2 tsp. salt
1 carrot, shredded
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 cup trimmed snow peas, julienned
1 cup bean sprouts
4 7”-square egg roll wrappers
4 tsp. Asian sesame oil
4 tsp. hot Chinese mustard, optional

Preheat the oven to 400 degrees. Spray a nonstick cooking sheet with non-stick cooking spray, or line with parchment. In a large bowl, combine the soy sauce, ginger, brown sugar, and salt. Add the carrot, bell peppers, snow peas, and bean sprouts: toss to coat. Place the egg roll wrappers on a clean dry work surface. Divide the mixture evenly among the wrappers; fold in the ends and roll up jelly roll fashion. Brush each spring roll with 1 tsp. of the sesame oil and place on the prepared baking sheet. Bake until the spring rolls are crisp on the bottoms; about 7 minutes; turn and bake until crisp all over, about 5 minutes. Serve with mustard if desired.